Description
A bright and creamy lemon dessert layered with tangy lemon pie filling, sweetened cream cheese, and a buttery golden cake topping. Simple to assemble and baked to perfection, this comforting treat is sweet, rich, and full of citrus flavor.
Ingredients
Scale
- 2 cans (21 ounces each) lemon pie filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 box (15.25 ounces) yellow cake mix
- 1/2 cup (1 stick) unsalted butter, sliced thinly
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a bowl, mix softened cream cheese with granulated sugar until smooth.
- Lightly grease a 9×13-inch baking dish.
- Spread lemon pie filling evenly in the bottom of the dish. Drop spoonfuls of the sweetened cream cheese over the filling. Sprinkle the dry cake mix evenly over the top. Arrange thin slices of butter evenly across the surface.
- Bake for 40 to 45 minutes, or until the top is golden brown and slightly crisp at the edges.
- Allow to cool for at least 15 minutes before serving.
Notes
- Ensure butter slices cover most of the surface for even browning.
- Do not stir the layers after assembling.
- Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: lemon cream cheese dump cake, easy lemon dessert, lemon cake with cream cheese, citrus dessert, baked lemon dessert